turbot

  • The Best Turbot Is Grilled in a Basket and Smothered with Olive Oil

    “The advantage of cooking the turbot whole in a basket is that the skin keeps all the juices inside,” explains Damian Surowiec, chef at Lurra, a London restaurant recreating traditional Basque cuisine.

  • MUNCHIES Guide to the Basque Country - Part 2

    Irene has the unusual privilege of eating the animal with the largest penis relative to body size: the goose barnacle, or Devil’s Finger. She also chomps on a live prawn and is rewarded with a taste of the best turbot in the world at Michelin-starred...

  • The Best Dish Is the One You Didn't Order

    Set menus aren't a cost-cutting gimmick, says chef James Lowe. Rather, they're a way of serving the best produce at the cheapest price. It's okay for everyone not to love everything, too.

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